Directions

1Begin by setting your waterbath to 130 degrees Fahrenheit, or 54.5 degrees Celsius

2While the water is heating prepare your swordfish steaks by removing any skin with a sharp knife then season with salt and pepper and set aside.

3Prepare your marinade by combing the herbs, peeled garlic, 1 tbsp. of the olive oil and both the juice and zest from your lemons.

4Combine the steaks and marinade in a vacuum sealable bag, or use a ziplock bag combined with the water displacement method.

5Fully submerge the swordfish steaks in the water bath and cook for between 40-45 minutes - there are a lot of factors that go into the right texture here. Depending on your setup 40 minutes could be firm and 45 mushy, or the inverse. Keep a close eye and, if playing it safe, remove at 40 minutes with the intention to do some extra searing later.

6Prepare you garnish by slicing the cucumber and radish into thin rounds. The peppery bite of the radish and the coolness of the cucumber will help cut through some of the swordfish's richness. A simple vinaigrette can add a little extra acidity here to further contrast the swordfish.

7When finished cooking remove the steaks from the bag and pat very dry with paper towel. Reserve the cooking liquid and keep warm.

8In a ripping hot pan add your remaining 1 tbsp of olive oil and sear the swordfish for 1-2 minutes per side. During the final minute of cooking pour 2-3 tbsp of your cooking liquid into the pan and baste the swordfish generously while tilting the pan towards yourself slightly.

9Finally, plate with both radish and cucumber as garnish - although I like to make a bed for the steaks these ingredients can also be easily worked into a summer salad instead.